Each season the Inn presents a new menu. The Kindred Spirits Restaurant  prides itself in choosing only the best ingredients so the menu changes seasonally. Dinner guests may arrive one-half hour prior to dinner to enjoy an early glass of wine or a mug of cold beer while chatting in the tavern with other guests. The Inn & Spa at Cedar Falls provides a fine dining experience in the Hocking Hills, offering superb American cuisine. Dinner reservations are required (except Friday nights from June 5 to October 30) and are available from 5:30pm until 8:45pm. Please make your reservation through OpenTable by clicking the link on the right or by calling us at 740-385-7489.

Winter Hours – The restaurant will be closed on Tuesdays for dinner from November 30, 2015 thru February 2016 and reopen every day beginning March 1, 2016.

Menus items are subject to change based on product availability.

The Inn & Spa at Cedar Falls

Dinner Menu



The Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket

 Assorted Crackers, Flatbread & Crostini


Gruyere & Andouille Flatbread

Ohio Gruyere, Andouille Sausage, Whole Grain Mustard,

Micro Greens, Spent Beer Grain Flatbread


Carmelized Cauliflower (GF)

Flashed Kale, Fine Herbs, Hummus


House Made Soup of the Day


The Inn’s House Salad

Mixed Greens, Slivered Onion, Tomato, Shredded Carrot, Parmesan & Red Wine Vinaigrette


Arugula Salad

Goat Cheese, Pickled Artichoke Hearts, Pine Nuts, Dijon Vinaigrette


Caesar Salad

Romaine, Parmesan, Croutons, Grilled Anchovies, Caesar Dressing & Parmesan Crisp


 Add Marinated Grilled Chicken to Any Salad


Entrée Selections


Confit of Duck

Caramelized Carrots, Celeriac Puree, Plum-Burgundy Demi


Chardonnay, Ballard Lane, CA or Red Blend, Ranch House Red, Napa



Chicken Cacciatore

Roasted Chicken, Tomatoes & Portabellas, Roasted Garlic Whipped Potatoes


Zinfandel, Cline, CA or Meritage, Hahn Estates, CA


Roasted Filet Mignon w/ Cognac- Cherry Sauce

6oz. Filet w/Cognac-Cherry Sauce, Roasted Garlic Whipped Potatoes, Grilled Asparagus


Cabernet Sauvignon, Rutherford Ranch, Napa or Bordeaux, Chateau Segla Margaux, FR


Pan Seared Diver Scallops (GF)

Potato Puree, Baby Arugula, Roasted Artichoke Hearts, Blood Orange Vinaigrette


Pinot Grigio, LaGaria, Italy or Viognier-Rousanne, Kinkead Ridge, Ripley, OH


Mushroom, Port & Bleu Ravioli

Flashed Kale, Pine Nuts, Peppercorn Béchamel, Fine Herbs


Chardonnay, La Raeine, CA or Zinfandel Blend, Wrangler Red, CA



Grilled NY Strip Steak (GF)

Inn Cut 12oz. NY Strip, Inn-Made Steak Sauce, Roasted Garlic Whipped Potatoes,

Balsamic Glazed Brussels Sprouts


Malbec, Aruma, Mendoza, or Cab. Sauv., Freemark Abbey, Napa


Bronzed Salmon & Saffron

Roasted Red Skin Potatoes, Pearl Onions, Romanesco, Saffron Creme


Chenin Blanc, Pine Ridge, CA, or Pinot Noir, La Petite Perriere, FR





Made from scratch on a daily basis.

Desserts change seasonally and are prepared using the freshest ingredients available. Ask your server for the day’s selections.

Seasonal Cheesecake

Crème Brulee

Mixed Berry Cobbler with Cinnamon Ice Cream



Wine recommendations for Starters are served by the glass and for Entrees are served by the glass and bottle respectively.


Please inform your server of any allergies before ordering.

Any Entrée can be split for $10.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne

 illness, especially if you are pregnant or have certain medical conditions.

*Out of respect for all our Guests, please mute, and refrain from talking on cell phones while in the Restaurant.


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